Fruit 'n' Nut Mini Loaves Recipe

Fruit 'n' Nut Mini Loaves Recipe

"My family really enjoys these pretty mini loaves - every slice is loaded with fruit and nuts," jots Judi Oudekerk from Buffalo, Minnesota. "You can substitute dates for the dried apricots for a change of pace...or use red and green maraschino cherries at Christmas for added color."

Directions

In a large bowl, combine the dry ingredients. Stir in the apricots, nuts and cherries. Beat eggs and vanilla; stir into the dry ingredients just until moistened. Spoon into eight greased and floured 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans (pans will be full).

Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Cool completely before slicing.Yield: 8 mini loaves (6 slices each).

Originally published as Fruit 'n' Nut Mini Loaves in Country Woman
January/February 1999, p40

In a large bowl, combine the dry ingredients. Stir in the apricots, nuts and cherries. Beat eggs and vanilla; stir into the dry ingredients just until moistened. Spoon into eight greased and floured 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans (pans will be full).

Bake at 325° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Cool completely before slicing.Yield: 8 mini loaves (6 slices each).

Originally published as Fruit 'n' Nut Mini Loaves in Country Woman
January/February 1999, p40